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Crisp, incredible smell and delicate taste of fried fish are familiar to us since childhood. Today we will reveal all the secrets of cooking fried fish.

To make the fish tasty, moderately oily, but not dry, you must first choose the right variety. Not every fish will turn out tasty fried. Particular attention should be paid to such varieties as:

perch
zander
pollock
flounder
crucian
carp

All these varieties are distinguished by a moderate number of bones, which means that you can safely enjoy the dish.

When choosing a fish in a store, pay attention to the following parameters:

the size of the fish, without a head and tail, it should fit in a pan
shelf life, freshly caught and unfrozen fish are best suited for frying
appearance, if you notice spots on the fish or plaque, it is better to look at other options

Calorie Fried Fish

What can I say, any fried dish is automatically excluded from the list of proper nutrition dishes. There are 208 kcal per 100 g of fried fish, but there are not so many carbohydrates, as for example in the same potato, only 10.6 g, the main share is still 16.6 g protein.

For comparison: baked fish in 100 g contains about 150 kcal. Of course, this option will not affect the figure and will be more useful compared to fried fish.

How to fry fish?

Traditionally, fish day in Russia is Thursday, since school and kindergarten everyone remembers that there will definitely be fish on the menu, in the dining room. Doctors recommend eating fish or other seafood at least once a week, because they are rich in useful trace elements that can not be obtained from other products.

To fry the fish, you must first prepare it:

Wash the fish under running cold water
With a knife, spread the abdomen and gut, remove all the insides and the dark film
Cut the fins, tail and head
Remove the scales with a special knife, starting from the tail of the fish

If you bought a small fish, then you can fry it whole with the head and tail, gutting the insides and removing the scales.

Prepared for frying fish can be pre-marinated, and then roll in batter and cook in a hot pan for 15-20 minutes. If you cook river fish and want to get rid of the smell, then dip the pieces of fish for 20 minutes in milk mixed with salt and pepper.

How to fry fish with a crust?

The secret of fish crisp lies in slightly salted butter. Do not forget also that in a cold or poorly heated pan the fish does not have time to bake, but only burns.

Spread fish only in dry form, either in batter, or by drying with a napkin, then excess moisture will not accumulate, and a crust will form immediately on fish that is fried in hot oil.
Do not cover the pan with a lid during frying, otherwise the fish will be stewed.
Remember that the fish cooks pretty quickly, enough for 7-10 minutes on each side, so, carried away by the process of frying and getting a crisp, do not overdry the fish.

How to fry fish in a pan?

You can grill a fish in any pan, but usually use non-stick pans with a thick bottom that evenly distribute heat.

So that the fish does not burn, even with non-stick coating will have to use oil. Ordinary sunflower oil is suitable, but if you want to get rid of the smell of river fish, then use extra virgin olive oil or Extra Virgin.

Classic recipe or how to fry fish?

When the bulk of the dirty work is done and the fish is cleaned, it's time to start the cooking process:

Pour breading into a deep plate, the easiest option is flour. You can add your favorite herbs directly to the flour. Each piece is gently rolled in breading, shake off the excess flour.
In a hot frying pan with butter preheated on it, send pieces sliced \u200b\u200bin flour. There should be a lot of oil, the fish should be immersed in oil almost to the middle.
Let the fish fry, it usually takes 5-7 minutes to form a crust. Oil will not let the fish burn, so do not rush to turn it over. Never cover the fish with a lid.
Turn the first piece over with a wooden or silicone spatula, if it has been cooked enough, then turn over the rest, fry another 5 minutes on the other side.
Gently pierce the fish with a fork, if it pierces easily and the meat moves freely from the bone, then the fish is ready. Put the pieces on a paper towel if they are too greasy.

How to fry fish in batter?

The batter, which covers the fish before frying, allows it to remain juicy. There are several recipes for batter for fish, they are universal and suitable for any variety:

Classic batter consists of 2 eggs, flour and herbs. Break two eggs in a deep bowl and mix the whites with the yolks with a whisk, add 2-3 tablespoons of flour until a sour cream is formed. Then add your favorite spices, salt, basil, oregano.
Mix one egg and two tablespoons of milk, herbs, dip the pieces of fish first into the mixture, and then roll in flour or breadcrumbs, then put in a pan.
Beer batter men will like fish. For three eggs, separate the yolks from the proteins, mix the yolks with 150 g of flour and 150 ml of beer, beat the whites in a thick foam and add to the beer mixture.
Mix three eggs, 3 tablespoons of flour, salt and 100 g of grated cheese on a fine grater in a deep bowl. When frying, the cheese will melt and form a very tasty and golden crust.

Fried fish in a slow cooker

You can fry fish not only in a pan, but also use modern technology. You will be able to take care of yourself, and at this time the program will do everything for you, and then you won’t have to wipe the stove from greasy stains.

gut the pike perch carcass (trout) and clear of scales, cut off the tail, fins and head
grate the carcass with salt and pepper
pour oil on the bottom of the multicooker bowl, put the fish
close the lid and select the program "Frying", the cooking time is 15 minutes

Fried fish under the marinade

It takes about 25-30 minutes to prepare the marinade, and the fish will turn out to be more saturated in taste.

You will need:

fish - 1-2 pcs.
flour - 40 g
carrots - 300 g
onion -100 g
water - 10 g
tomato paste - 10 g
spices (pepper, salt)

Peel the carrots and onions, chop with a thin straw, then put in a heated frying pan and simmer for 10-15 minutes
Add tomato paste and spices, simmer another 10 minutes
Clean the fish from the insides and scales, cut the tail and head, cut into pieces
Then roll in flour, put in a heated frying pan, after 5-7 minutes, turn the fish over to the other side
When the fish is fried, put the vegetable marinade on top and cook another 3-5 minutes

Fried fish with vegetables

A great addition to fish will be vegetables, for example, you can use the following recipe:

You will need:

fish (pollock, sea bass) - 1-2 pcs.
carrots - 100 g
potatoes - 200 g
onion -70 g
lemon - 50 g
spices (cloves, bay leaf, pepper, salt)

To get started, prepare the fish for frying, gut it, remove the scales
Rub the carcass with spices and salt, after 5-7 minutes put on a hot pan, fry for 5-7 minutes on each side
While the fish is fried, peel the carrots, potatoes and onions, cut into strips
Put the vegetables in a pan where the fish has just been fried and simmer over medium heat for 15-20 minutes
At this time, cut the lemon into circles, make several cuts on the fish and place the lemon in them
When the vegetables are sufficiently fried, lay the fish on top and cook another 3-5 minutes
The finished dish can be decorated with fresh herbs

Fried fish with wine sauce

You will need:

fish or fish fillet - 1-2 pcs.
carrots - 100 g
potatoes - 200 g
pepper -1 pc.
flour - 20 g
white wine -150 ml.
butter - 75 g
eggs - 2 pcs.
cream - 200 ml.
lemon - 100 g
sugar - 30 g
spices (pepper, salt)

Wash the fish under cold water and clean, cut the fins and head, cut into pieces. Pour the finished pieces of fish with lemon juice for 15-20 minutes.
At this time, mix flour and spices in a separate bowl.
Remove the pieces of fish from the juice and pat dry with a paper towel, roll in flour and put in a hot pan with preheated butter.
When the fish is fried on one side, turn it over and put 20 g of butter under each bite to form a crisp.
After 10 minutes of frying, the fish will be ready and you can put it on a plate.
In a small saucepan or saucepan, heat the cream, add sugar and salt to them.
In a separate container, beat eggs for several minutes and add to cream, bring the sauce to a boil and add wine, cook for another 5 minutes, stirring constantly.
Fish and sauce are ready to serve, decorate dishes with fresh herbs and vegetables.

English Fish and Chips

Passing by every London pub you can feel the aroma of the legendary and beloved by all the British dish - fried fish and potatoes, which they call Fish and Chips. More than 60 thousand tons of fish are eaten in the UK in a year, and most of this fish is used for Fish and Chips.

To repeat this dish at home follow the recipe.

You will need:

cod, fillet - 4 pcs.
potatoes - 600 g
starch - 40 g
flour - 150 g
beer -100 ml.
oil - 70 ml.
ice - 2 tbsp. l
spices (pepper, salt)

Rinse fish fillet, remove bones if necessary
Rub the slices with salt and pepper, then roll in flour
In a separate container, mix 50 grams of flour, starch and salt
Add beer and ice to this mixture, mix
Check how hot the oil is in the pan, throwing a small piece of potato, it should immediately start to fry
If the oil is ready, then dip the pieces of fish in a batter in turn and put in a pan
It will be enough to fry for 3-5 minutes on each side for readiness
Be careful, due to the temperature difference, oil splashes will fly in all directions
While the fish is fried, peel the potatoes and cut them into cubes
Heat oil in a separate frying pan and fry potatoes until crisp
Serve with any sauce

Fried fish in Leningrad style

Another recipe that will allow you to surprise guests and please your home is fried fish with onions and mushrooms. Traditionally, the cheapest white fish was used for this dish - cod or pangasius.

You will need:

fish fillet - 650-700 g
potatoes - 400 g
onions - 1-2 pcs.
mushrooms (champignons) - 100 g
flour - 100 g
cheese-100 g
oil - 70 ml
spices (pepper, salt)

If you bought a filet, then it will be enough to rinse it well, add salt and pepper. If you bought a whole fish, then before cooking it is necessary to gut it and clean it of all the excess, leaving only the fillet.
Pieces of fish are breaded in flour and put in a hot pan, fry for 5-7 minutes on each side.
While the fish is being fried, take care of the potatoes, peel it and cut into strips, put the straw in the empty pan and fry until golden.
While potatoes are fried, wash the mushrooms and cut into large plates, fry the mushrooms after the potatoes.
Put potatoes on a baking sheet, salt it, then put the fish, mushrooms on top and rub the cheese on top.
Send for 20 minutes in an oven preheated to 200 degrees.
While the fish is baking, peel the onion, cut into half rings and roll in flour.
Fry the onion for a few minutes on the remaining oil, transfer to a paper towel to stack excess fat.
Garnish with baked onions and serve.

Thai fried fish

Thai dishes have long been remembered by tourists for their unusual and rich taste. Thai fish can also be cooked at home following the recipe.

You will need:

fish fillet - 400 g
corn grits - 120 g
garlic - 2 cloves
soy sauce - 40 ml.
ginger - 20 g
oil - 30 ml.
sugar - 10 g
spices (mint, green onions, lemon peel, pepper, salt)

First, the fish must be washed, peeled, cut into pieces and roll them in corn grits. If you have not found corn grits, then corn flour will do.
Put the pieces of fish in a heated pan and fry on both sides.
While the fish is fried, chop the garlic, ginger, onion.
Put the finished fish on a plate.
Put the onions, ginger and garlic in a hot empty skillet, sauté for a few minutes, then add the lemon zest, mint and sugar.
If desired, chili peppers can also be added. A few minutes is enough to prepare the sauce, pour them fish before serving.

Fried fish "under a green coat"

Fish "under a fur coat" will turn out juicy and tender, and greens will add a new taste. The fish is sharp enough, so use a moderate amount of spices.

You will need:

fish (crucian carp, carp) - 2 pcs.
green onions - 5 stalks
garlic - 2 cloves
parsley - 6 stalks
soy sauce - 40 ml
adjika - 50 g
suneli hops - 50 g
olive oil - 40 ml.
spices (pepper, salt)

Cooking begins with the traditional preparation of fish, clean it from scales and viscera, remove the tail, fins and head.
In a separate container, mix finely chopped greens, soy sauce, suneli hops and oil.
Pour half the sauce onto the fish, smear the good parts and the abdomen from the inside, leave to marinate for half an hour.
Roll the pickled fish in flour and put on a hot frying pan, where it will be fried for 5-7 minutes on each side.
When the fish is fried, put the remaining sauce on top and then simmer over low heat for a few more minutes.
Decorate the finished dish with fresh vegetables and serve.

Chinese fried fish

The Chinese also like to treat themselves to fried spicy fish, the secret of cooking is to cut the fillet into small pieces and add sweet and sour sauce.

You will need:

fish fillet - 600 g
bulgarian pepper - 2 pcs.
onion - 1 pc.
garlic - 2 cloves
olive or peanut butter - 40 ml.
vinegar - 50 g
ketchup - 50 g
starch - 70 g
spices (pepper, salt)

Wash the fish fillet and cut into small pieces, about 3 * 2 cm
Wash onions and bell peppers, peel and chop finely
In a separate container, mix ketchup, vinegar and sugar, mix thoroughly
Roll the slices of fillet in starch and put on an already hot pan with hot oil
Fry the pieces on each side, 3-5 minutes will be enough for readiness
Transfer the fish to a paper towel to remove excess fat
Put the vegetables in a frying pan and fry for several minutes until golden brown, then add the sauce and simmer for another 5 minutes
Add pieces of fish to vegetables, mix everything thoroughly to evenly distribute the sauce
Serve the dish hot, you can offer rice to the side dish

Fried fish salad

If after cooking, for example, soup, you have a small piece of fish left, then you can use it for salad.

You will need:

fish - 100-200 gr
medium potato - 2 pcs.
tomatoes - 2 pcs.
onion - 1 pc.
garlic - 1 clove
lemon or lemon juice - 50 ml.
olive oil - 40 ml.
spices (pepper, salt)

Rinse the fish, if necessary, remove the bones, scales and sprinkle with salt and pepper, leave to marinate for 15 minutes
While the fish is pickling, peel the potatoes and cut them into large slices, boil or bake in the microwave
While the potatoes are boiling, peel the onions and cut them into half rings, transfer to a small container and pour in lemon juice, add a spoonful of salt and sugar
In a hot frying pan, fry the fish on both sides and put on a paper towel where it should cool to room temperature
Cut the cooled fish into small pieces
Wash the tomatoes and cut into small pieces, transfer to a salad bowl
Add tomatoes, diced potatoes, fish and onions to the tomatoes, drain the marinade from it
Top with fresh herbs, for example, celery, basil, dill, gently mix the salad and serve.

Bukhara fried fish

It will take you about two hours to cook fried fish in Bukhara, but in the end you will get an amazing tasty dish and you will not regret the effort spent.

You will need:

fish (carp, carp) - 1.5 -2 kg.
medium potato - 2 pcs.
greens (parsley, dill, cilantro) - 5-6 stems
baguette -1 pc.
garlic - 2-3 cloves
olive oil - 40 ml.
spices (pepper, salt)

To start, rinse the fish and gut it.
Cut the fins, tail and head and send them to the pan, fill with water and cook the fish broth.
Add salt and a few finely chopped parsley branches to the broth.
While the broth is being cooked, cut the fish into several pieces, each salt and pepper and set aside for half an hour.
When the broth is cooked, strain it, add the finely chopped remaining greens and garlic.
Dry the fish with a paper towel and place in a hot frying pan, oiled. Fry for 5-7 minutes on each side.
Dip hot pieces of fish in garlic sauce and place on a plate.
Cut the baguette into bread rolls, fry in a free skillet from two sides and pour several teaspoons of sauce on top for each slice.
Pour the remaining mixture of garlic and herbs onto the fish.
Cover the fish and croutons with a lid and put in the refrigerator overnight.
Serve cold with sour cream sauce.

Fried fish with oranges

The recipe is suitable for a gala dinner, and an unusual combination will appeal to all guests.

You will need:

fish (hake, pangasius, flounder) - 2-3 pcs.
medium-sized orange - 2 pcs.
lemon -1 pc.
flour - 100 g
cream -100 ml.
olive oil - 40 ml.
spices (pepper, salt)

Prepare the fish for frying by removing all unnecessary parts
Grate the fish with salt and pepper, pour lemon juice on it and let it marinate for 15 minutes, at this time put the pan to warm up
Dry the fish, then roll in flour, fry in a pan for 8-10 minutes on each side until tender
Put the fried fish on a plate, and put the sliced \u200b\u200borange into the hot pan
After a few minutes, put the fish on the orange and pour the cream on top
Stew until the cream begins to thicken
Serve over the table with sauce

Egyptian fried fish

This recipe presents a combination of fish and berries, which successfully complement each other. Mackerel is commonly used, but you can replace it with any other saltwater fish.

You will need:

fish (mackerel) - 500-600 g
juniper berries - 40 g
wheat flour - 60 g
lemon -1 pc.
olive oil - 40 ml.
spices (pepper, caraway salt)

Clean the fish from the scales, gut it, remove the unnecessary parts and cut into medium sized pieces. Sprinkle with salt and pepper, set aside for 30 minutes.
In a separate container, mix pepper, cumin and juniper, rub with a mortar.
Add lemon juice and chopped garlic to the mixture, mix everything.
The resulting mixture, grate the fish and leave to marinate for another 2 hours.
Roll the pickled fish in flour.
Then fry in a hot pan with hot oil on both sides and serve.

Fried fish sauces

To make fried fish more tasty, do not forget to serve it with sauce. For example, a few recipes for simple and quick sauces:

Potato sauce: boil a few potatoes in their skins, peel and mash with a blender to a puree condition. Add the chopped garlic, chopped herbs and olive oil to the puree.
Creamy mushroom sauce: Heat oil in a saucepan and add finely chopped mushrooms and onions to it, fry until golden brown. Then pour 200 ml of cream and add 100 g of grated cheese, stir constantly until the cheese is completely dissolved, pepper, salt and serve.
Sour cream sauce: Mix finely chopped pickles, herbs and chopped garlic with sour cream and salt, carefully beat the sauce with a fork or a whisk and serve with fish.
Mustard apple: bake one apple in the oven or microwave, then scoop out the applesauce with a spoon, add a spoonful of French mustard, salt, pepper and olive oil to it, mix everything thoroughly and the sauce is ready.

Not all housewives love to cook fish because of the painstaking and lengthy preparation process. To make your life easier and save time, buy already peeled fillets and steaks and enjoy your favorite dishes, which will take you only 15-20 minutes to prepare. Bon appetit and new culinary wonders for you!

Video: How to fry fish, recipe

So, we are faced with the task of deliciously frying fish in a pan, observing a number of conditions, of which the main one is to make it juicy and with a crust. In fact, not every housewife will cope with a simple task. The pieces fall apart, stick to the pan. And all inglorious attempts fail utterly.

If you master all the secrets of proper frying, you can rightfully consider yourself a first-class cook. Learn, and every fish that swims into your home will become a culinary masterpiece.

How to deliciously fry fish to be juicy and crusty

What kind of fish can I fry? Yes, everything that is caught in our reservoirs: sea, river, lake, and even frozen, caught in store bins. I will not list everything, I will name the most popular. These are hake, pollock, catfish, blue whiting, perch, ice, cod, pike, pike perch, common carp, saffron cod, flounder, crucian carp, perch. Very tasty dishes are obtained from red fish - pink salmon, salmon, trout.

Fry the whole fish or slices, slicing on filet or steaks. Bread with flour or crackers.

Perfect crusty crust, whole pieces are not a mystery behind seven seals. So that after frying the fish is close to ideal, first of all, get acquainted with a number of rules. The cooking technology is extremely simple.

After cutting the carcass into steaks or fillets, be sure to dry the fish. Blot them with paper towels, or, after washing, fold them in a bowl and send them to the refrigerator shelf for an hour and a half. Non-observance of this rule will lead to the fact that frying will fail: the fish will stick to the pan with all the ensuing consequences.
Anneal the pan. First put a dry frying pan on the burner, turn on the gas. Hold for a couple of minutes, and only after that pour oil. Ignite him for a minute or two.
You can then follow two paths. Personally, I salt the pan over the entire surface. But here you need to consider that salt is not worth putting in flour for breading. Fry the bottom side, salt the top, then turn the fish over and fry.
The second way to avoid sticking fish steaks: salt the calcined oil, pour it when the smoke goes. Blot the bottom of the pan with napkins, pour in a new portion of oil and lay out the fish for frying.
To make a beautiful crust, fry without a lid, over medium or high heat.

How to understand that the fish is fried. When the meat loses its transparency, and the juice, when pierced, on the contrary, disappears completely, the dish is ready.

How to fry red fish in a pan

Red fish is considered a delicacy, therefore, the approach to its preparation is special. I propose to fry salmon or pink salmon in the simplest way, and serve it with an exquisite wine sauce.

Required:

Red fish fillet - 1-2 pcs.
Lemon.
Carrot.
Potato - 200 gr.
Bell pepper.
Flour - 20 gr.
White wine - 150 ml.
Eggs are a couple.
Butter - 75 gr.
Cream - a glass.
Sugar - 30 gr.
Salt pepper.

Sprinkle steaks or fish fillet with lemon juice, leave to marinate for 15-20 minutes.
In a separate bowl, combine the flour with salt and pepper.
Pat the pickled pieces with a paper towel.
Roll each with flour, put in hot oil.
When the underside is fried, turn over the workpieces. Place a small piece of butter underneath the servings.
After 10 minutes, the fish is ready. Put it on a plate.
In parallel, in a small saucepan, start to warm the cream. Pour sugar in them, salt.
Beat eggs separately, then add to cream.
Let the sauce boil, pour in the wine. Boil for 5 minutes without stopping stirring. Serve the sauce in a beautiful gravy boat.

How to fry fish in batter

Classic batter. We take 2 eggs, a couple of tablespoons of flour, salt, favorite seasonings, sunflower oil.

Beat eggs in a bowl, add flour, seasonings, salt batter. Run the mixer again until a sour cream is formed.
Heat the oil (pour a lot without sparing). Dip each slice in the dough, lay out the fry at a distance from each other.

Beer batter. You will need: 3 yolks, 3 protein, 150 gr. flour, 150 ml. beer, salt.

Combine the yolks with beer and flour, salt, beat well.
Punch the whites with a mixer into the foam, carefully enter into the batter. Stir again and fry.

Cheese batter . Take: 3 eggs, 3 large tablespoons of flour, 100 gr. finely shredded cheese. Mix, breaking the lumps, then dip the pieces and fry quickly.

If you cut a gall bladder when cutting fish, which will ruin the dish with bitterness, soak the carcass in milk. A simple procedure will fix the flaw.

English fried cod fillet

You can cook cod traditionally, simply by curing it to a beautiful crust. I propose to make it in batter. The English dish is called Fish and Chips, and is very popular in London pubs.

Take:

Cod fillet - 4 pcs.
Beer - 100 ml.
Flour - 150 gr.
Starch - 40 gr.
Oil - 70 ml.
Salt pepper.

How to fry:

Rub the cod fillet with a mixture of pepper and salt, roll with flour (take 100 gr.).
In a separate bowl, mix the remaining 50 g. flour with starch, salt the mixture. Stir, pour beer, stir again. If the consistency is too thick, splash a little water.
Warm the oil well, dip the slices of fillet in batter, fry for 3-5 minutes on both sides.

Frying fish on parchment paper

An interesting way of cooking, try it, I'm sure you will like it. The dish will turn out very juicy, mouth-watering.

Juicy pollock fried in a pan in a nut breading

A very tasty version of fried fish, breaded with breadcrumbs and nuts, without flour.

You will need:

Hake - 2 carcasses.
Walnut kernels - 150 gr.
Breadcrumbs - 2 large spoons.
Eggs are a couple.
Garlic, seasonings, salt.

Cooking:

Cut the carcass of fish into fillets, divide in portions.
Chop the kernels into crumbs, toss into the breadcrumbs, stir.
Beat eggs in a separate bowl, and chat.
Heat the oil. Take a piece of pollock, roll in a nutty breading, then dip in eggs.
Put in oil, fry two sides until cooked.

How to deliciously fry pink salmon with cheese crust

The recipe is suitable for cooking not only red fish. do not use fatty tilapia, hake, pollock, you can take frozen carcasses.

Ingredients:

Fish - 700-900 gr.
Cheese - 200 gr.
Eggs - 3 pcs.
Flour - 2 tablespoons.
Oil, any seasonings, salt.

Take fish fillet for cooking. Cut it into small pieces, grate with seasonings mixed with salt.
In a separate bowl, beat the eggs by splashing a spoonful of water and slightly salting.
Add the grated cheese into small crumbs, mix again.
Heat oil in a skillet. Take the fillet slices alternately, pan with flour, then dip in a cheese egg.
Fry until a crispy crust is formed on both sides.

How to fry hake with garlic and herbs

In addition to hake, according to this recipe, fry pike perch, cod, pollock, mackerel, catfish.

Take:

Fresh or frozen hake - 1 kg.
Flour - 3 tablespoons.
Garlic - 3 cloves.
Eggs - 4 pcs.
Greens - a small bunch.
Oil, seasonings, salt.

Gut the fish, cut off the head, tail, cut the fins. Slice steaks equal in size.
Chop greens, season with seasonings, add salt, and stir the contents. Add crushed garlic cloves.
Grate slices of hake with this mixture. Place on the middle shelf of the refrigerator for about an hour.
Break the eggs into a bowl, drop a pinch of salt and pepper.
Make a double breading. Dip steaks first in flour, then in eggs, put on a frying pan in hot oil.
Fry the slices until a beautiful golden brown on both sides.

Recipe for Fish Fried in Milk

Thanks to milk or cream, which can replace milk, the fish has a very delicate taste.

Take:

Fish is a carcass.
Milk - 0.6 liters.
Flour - 4 large spoons.
Sunflower oil - 2-3 tablespoons.
Salt, pepper, prepared seasonings for fish.

Gut the carcass, clear of scales, cut off the head, fins, tail. Rinse with running water inside and out.
Place in a bowl of milk to completely cover the fish. Add all the seasonings, stir.
Soak for at least half an hour by refrigerating. Ideally, you need an hour and a half, if you have the time.
Remove, wait for the milk to drain, pat it dry with paper towels.
Flour the fish with flour, send to the hot oil in a pan.
Fry on both sides to a beautiful crust.

How to fry small river fish with onions

Sometimes, having tasted the fried small fish of our own catch, we cannot understand what we were doing at the table anymore: eating, or sorting out the bones, carefully searching for them or spitting out what was missed. Cook the fish according to this recipe, and the problem will disappear by itself.

You will need:

Small fish.
Onions - 1-2 heads.
Salt, pepper, oil, coriander, zira.
Lemon - ½ part.

How to cook:

Rinse the fish, clean from scales, take off the offal, the head and other parts can not be cut off. Fold in a bowl.
Chop the onion with thick rings, send to the fish.
Pour all seasonings, salt, mix well, evenly distributing the spices. Cover, marinate for 20 minutes. Stir a couple of times during marinating.
Remove the carcass from the bowl, leave the onion.
Warm the oil thoroughly in a deep skillet. Pour it generously. Do not regret that the dish was deep-fried. Lay onions, fry over high heat until golden brown. Remove the onion rings with a slotted spoon, allowing oil to drain.
Gently place the fish in the oil. If there is a lot of it, do not put it all at once, make one layer so that the carcasses are calmly fried. Give the bottom side time to fry, then turn over and cook for just a couple of minutes, since the cooking time of an inverted fish is halved. Do not dry the fish.
Sprinkle the finished fish with onions, sprinkle with lemon juice, decorate with herbs.

Video recipe for roasted whole crucian carp in a pan

A very simple, and most delicious way to fry whole fish. I really liked the story and explanations of the step-by-step actions of the author of the video, be sure to look. Enjoy your meal.

It would seem that there is nothing easier than cooking fish in a pan, but even this common method of cooking has its secrets. The main task is that the product does not lose its structure, and the meat does not turn out to be dry and hard. In addition, river fish has a specific smell. If you know the culinary secrets, then it’s really possible to cook a familiar dish for everyone at a high level, decorating them with a festive table.

As a rule, no more than 8 percent of fats are concentrated in river fish. This helps fight obesity as well as atherosclerosis. The constant use of fish meat contributes to the normalization of the cardiovascular system, and also helps to strengthen the body's immune functions. In a fried dish based on sea \u200b\u200bfish, contains about 160 kcal, and in 100 grams of the product, about 20 grams of protein, 8 grams of fat and up to 5 grams of carbohydrates. Fried fish is suitable for any kind of side dishes prepared on the basis of potatoes, rice, vegetable salads, seasoned with cream or tomato sauces.

The quality of the prepared dish directly depends on the quality of the original product. Therefore:

You can simply smell the fish, as a result of which there should not be a sharp unpleasant aroma, and the fish should slightly give a light aroma of mud.
The scales should look fresh, not dry and not cracked. In addition, if the tail has arched in the fish, then it most likely has long been on the counter.
Turbid eyes and dark gills indicate that the fish is stale.
Unfinished fish should be bought, as this is the only way to determine its freshness.

To make a fish dish, you have to prepare it. If frozen fish is used,

then it must be properly thawed, otherwise it will lose the structure of its fibers. To properly defrost a fish, you need to take cold water, at the rate of 2 liters of water per 1 kilogram of fish. In this case, the defrosting process takes a certain period of time. As a rule, fish is poured with cold water in the evening, and by morning, it will unfreeze.

On a note! Hot water easily accelerate the defrosting process, but at the same time spoil the product.

After defrosting, they begin to clean the fish from scales and get rid of it from the insides. Fish is very well cleaned with a wire brush under running water. It is better to immediately take the kitchen scissors and cut off the fins. If the fish is too slippery, then it can be rubbed with salt. After removing the scales, proceed to remove the entrails. It is very important at this stage not to touch the gallbladder.

If there were no problems, then the insides of the fish are quickly rubbed with salt and washed under running water.

The main task of the cook is to ensure that the cooked dish does not have a specific fishy smell. To solve this problem, carcasses of fish are steeped in milk, at the rate of 1 kg of product per 1 liter of milk. After filling the fish with milk, it is left for a couple of hours, which is quite enough for the fish meat to become tender and soft. After that, the fish is thoroughly washed with water to get rid of the taste and aroma of milk.

The following components will be required:

Up to 1 kg of fish.
A couple of limes.
About 15 g of salt.
About 30 g of a mixture of dill, dried garlic, parsley and basil.
Approximately 200 g of flour.
As many rye crackers.
Sesame oil - within 50 ml.
A pair of chicken eggs.

To cook the fish you will need a breading, otherwise the fish will stick to the base of the pan and lose its presentation. To prepare a breading you need to take a deep bowl and beat eggs in it until foam forms, and in a separate plate, crackers and spices are combined. Then a flat, shallow plate is taken and the sifted flour is poured into it. Half an hour before cooking, 1 liter of water is taken and lime juice and salt are added to it, after which the fish is placed in this solution (marinade).

Small fish is cooked whole, and large fish is cut into portioned portions. A pan with sesame oil is heated, while the oil should cover the fish halfway. First, the fish should be rolled in flour, then it is dipped in beaten eggs, and then breaded with spices. The fish is fried for 5 minutes on each side, after which it is laid out on a paper towel to remove excess oil. Cooked fish is served hot, with herbs and vegetables. Preparation of such a dish will take a little time, but its taste will delight all family members and guests.

Preparation will require the following components:

Up to a pound of fish.
Up to 100 ml of soy sauce.
3 cloves.
Up to 20 g of ginger.
A little salt, dried fennel and dill.
Four chicken eggs.
Oatmeal - within a glass.

The cooking process requires pickling fish, for which soy sauce is taken and heated in a water bath to 50 degrees, with the addition of cloves and chopped ginger. The marinade is removed from the fire and added to the fish. Fish should be marinated for half an hour. During this time, you can

cook batter. To do this, beat eggs with added salt and dried herbs. After that, the fish is removed from the marinade and dried on a towel. Before cooking, the fish is dipped in batter, and then in flour. You can use any kind of flour, but as a result, the cooked dish will have more calories. Pieces of fish are again lowered (2nd time) into the batter and sent to a heated frying pan. If vegetable oil is replaced with butter, this will only improve the taste characteristics of the dish.

To prepare catfish, you need to stock up on the following ingredients:

About 800 g of som.
Half a liter of white wine.
Olive oil - 50 ml.
One orange.
Salt - about 15 grams.
Rusks - about 100 grams.
Dry garlic - within 5 grams.
Four eggs (chicken).

Catfish will be especially tasty if you marinate it in a special marinade. You will have to marinate for at least half an hour so that the fish gets rid of the characteristic, river aftertaste. Fish is poured with white wine and orange juice, with the addition of salt. While the fish is pickling, you can cook the batter by whipping, salting and pepper the eggs. Rusks are mixed with dried garlic (fresh garlic gives bitterness). The pan is set on fire and heated with oil. The catfish is first placed in batter, and then breaded. After that, the pieces of fish are carefully laid out in a pan and cooked for 7 minutes on each side. After cooking, the fish is placed on a paper towel to get rid of excess oil. As a side dish for the dish, potato or pumpkin puree, as well as fresh vegetables, are suitable. Fish is also decorated with greens.

Fried fish roe in a pan

Using the same technology, you can cook in a pan not only fish, but also its caviar. Naturally, mature caviar is more suitable for this, which has no turbidity and eggs are clearly visible. Before cooking, the caviar is washed well with water, separated from the film. After that, the caviar is salted, peppered, without excess spices, so as not to overshadow the natural taste of the product.

For frying you will need:

Up to 100 g of caviar.
About 30 g of wheat (any) flour.
Up to 20 ml of vegetable oil.

Caviar is prepared with the addition of flour in a frying pan heated with vegetable oil. This product is prepared no longer than 3 minutes on each side. It is better to turn it carefully so as not to violate the integrity of the product. A ready-to-eat dish should have a beautiful, appetizing golden hue. In this dish, about 230 kcal, regardless of the type of fish.

If you follow such simple tips, you can cook in a pan river fish with a crispy appetizing crust. The product is considered low-calorie, but rich in taste, which will surely please anyone who wants to taste these dishes.